This Cottage Cheese Egg Bake is the kind of breakfast that's equal parts delicious, flexible, and incredibly easy to make. It's a basic recipe, but in the best way, as you can serve it just as it is or load it up with your favorite proteins and vegetables!
The real star here is the cottage cheese. It might sound unusual if you haven't tried it in an egg casserole before, but it adds a rich, creamy texture and a big boost of protein. Small curd cottage cheese melts into the egg mixture, giving it a light, fluffy consistency. If you're trying to sneak in more protein, eat low-carb, or just want a delicious breakfast that actually keeps you full, this egg bake checks all the boxes!
Why Cottage Cheese Works So Well in an Egg Bake
If you've never added cottage cheese to your egg bake before, you're in for a surprise. It's the secret ingredient that makes this simple breakfast casserole stand out from the rest.
Cottage cheese adds moisture without making the bake watery, and the small curds melt into the eggs to create a texture that's creamy and tender, almost like a cross between a soufflé and a frittata. It also packs in extra protein, which helps keep you full longer and makes this a smart choice for low-carb or high-protein diets.
Even if you're not a fan of eating cottage cheese on its own, don't skip it here. It doesn't overpower the flavor, it actually blends in and gives a nice richness to the finished dish. Once you try it, there's a good chance you won't want to make a breakfast casserole without it again!
Ingredients You'll Need
This recipe is intentionally simple, which makes it easy to build on. Here's what you'll need for the base:
- Eggs (6 large): The foundation of any good egg bake. You can use whole eggs or substitute with liquid eggs or egg whites if preferred.
- Hash Browns (4 cups): You can use store-bought frozen hash browns (thawed), leftovers, or grate your own fresh potatoes.
- Shredded Cheese (3 cups): Cheddar works great, but you can mix in other melty cheeses like mozzarella, Monterey Jack, Gruyère, or Swiss.
- Small Curd Cottage Cheese (1½ cups): The star of the show! It melts into the casserole, making it creamy and adds protein. Use full-fat for the best texture and flavor.
- Salt & Pepper: seasoning is important! 🙂
The base recipe is delicious all on its own, but you can add anything you like to make it your own! The cottage cheese egg bake in the image below has sausage and veggies. ⬇️
Add-Ins: Proteins, Veggies & More
One of the best things about this cottage cheese egg bake is how endlessly customizable it is. You can keep it simple or go all-out - it's hard to go wrong! Just be sure to cook or drain any moisture-heavy ingredients (like mushrooms or spinach) before mixing them in to avoid a soggy casserole.
Whether you're using up leftovers or planning for a special brunch, here are some delicious ways to mix things up:
Proteins
- Cooked and crumbled bacon: always a solid choice
- Cooked and crumbled breakfast sausage: Mild, hot, or try maple
- Diced ham: Great for using up holiday leftovers. Gruyère or Swiss cheese goes particularly well with ham.
- Shredded chicken: adds lean protein
- Chorizo or turkey sausage: go for extra spice or a lighter option
- Crab, shrimp, or smoked salmon: this is a more elegant choice and it's perfect for brunch
Veggies
- Spinach or kale: wilted or sautéed first to prevent too much water in the egg bake
- Bell peppers and onions: diced then sautéed until tender before adding
- Mushrooms: cook these down first to release their moisture before adding
- Tomatoes: herry tomatoes (halved or quartered) or chopped, sun-dried tomatoes
- Zucchini or broccoli: roast or saute first
Herbs & Seasonings
- Fresh herbs: parsley, chives, basil, or dill
- Dried spices: garlic powder, onion powder, paprika, or Italian seasoning
- For heat: jalapeños, red pepper flakes, or a dash of hot sauce
How to Make Cottage Cheese Egg Bake
This breakfast bake couldn't be easier to throw together. It's a simple mix-and-bake process, which is why it's ideal for meal prep, holiday mornings, or busy weekdays.
- Preheat the oven to 350°F and grease a 9×13-inch baking dish with butter or cooking spray.
- Mix the base ingredients in a large bowl: eggs, shredded hash browns, cottage cheese, shredded cheese, and a good pinch of salt and pepper. Stir until everything is evenly combined.
- Add any extras: stir in your favorite cooked proteins, veggies, herbs, or spices at this point.
- Pour into the baking dish and spread it into an even layer.
- Bake uncovered for 30 to 40 minutes, or until the center is set and the edges are golden and bubbly.
- Let it rest for 5-10 minutes before slicing. This helps the casserole firm up and makes it easier to serve.
That's it! Minimal prep, no fuss, and maximum flavor!
Tips for Success
- Use full-fat cottage cheese: it gives the casserole a creamier texture and richer flavor. Small curd cottage cheese blends in best.
- Don't skip seasoning: eggs and potatoes need salt!
- Precook veggies: If you're adding any vegetables like mushrooms, spinach, or zucchini that release water as they're cooking, give them a quick roast or saute before adding to the dish.
- Don't overbake: Keep an eye on it and make sure you pull it out when there's still a very slight amount of wetness. No need to stress over it though, as the cottage cheese helps keep things moist.
- Let it rest before slicing: 5-10 minutes is all it takes for the egg bake to firm up, making it easier to slice and serve.
Serving Suggestions
This cottage cheese egg bake is delicious on its own, but it also pairs perfectly with all your favorite breakfast and brunch sides. Here are a few delicious ways to serve it:
- Fresh fruit or fruit salad: Something sweet and juicy like berries, melon, or citrus balances the richness of the egg bake.
- Toasted English muffins or crusty bread: Great for mopping up cheesy, eggy goodness.
- A light green salad: Especially nice if you've added sausage or bacon to the bake and want something fresh on the side.
- Yogurt parfaits: Layered with granola and fruit for something sweet with a bit of crunch.
- Avocado slices or guacamole: Always a hit!
- Hot sauce or salsa: If you like your eggs with a little kick, these are must-haves on the table.
Storage & Reheating
One of the best things about this cottage cheese egg bake is how well it holds up, making it perfect for meal prep, holiday leftovers, or grab-and-go breakfasts all week long.
How to Store
In the fridge: Let the casserole cool completely, then store it in an airtight container or wrap the dish tightly with foil or plastic wrap. It will keep well in the refrigerator for up to 4 days.
In the freezer: Cut into portions, wrap each piece individually in plastic wrap, and place them in a freezer-safe bag or container. Freeze for up to 2 months.
How to Reheat
From the fridge: Reheat individual slices in the microwave for about 30-60 seconds, or warm the whole dish in a 325°F oven until heated through.
From the freezer: Thaw overnight in the fridge for best results, then reheat as above. Or microwave frozen slices in 1-minute intervals until warmed through.
It's a total lifesaver on busy mornings when you just need something hot, filling, and ready to go!
Frequently Asked Questions
Can I make this cottage cheese egg bake ahead of time?
Yes! You can fully assemble the casserole, cover it, and refrigerate overnight. Just bring it to room temperature for 20-30 minutes before baking the next morning.
Does the cottage cheese make it taste "cheesy"?
Not in the traditional sense. Cottage cheese melts into the eggs and adds creaminess and richness, but it doesn't have a strong flavor. Even people who don't love cottage cheese on its own usually enjoy it in this dish.
Can I use egg whites or a plant-based egg substitute?
Absolutely. You can swap the whole eggs for liquid egg whites or a vegan egg alternative. Just keep in mind that the texture may vary slightly.
Can I make this recipe without hash browns?
Yes! The hash browns add structure and texture, but you can leave them out for a more frittata-style egg bake or substitute cooked quinoa, diced potatoes, or even more leftover roasted veggies.
How do I know when it's done baking?
The casserole is done when the center is set and no longer jiggles. You can insert a knife or toothpick into the center, it should come out mostly clean. The edges will be golden and slightly bubbly.
If you love a hearty breakfast as much as I do, there are a few more recipes you've got to try! Start with my sausage hash brown breakfast casserole - it's a crowd-pleaser and perfect for holidays or meal prep. If you're into crispy potatoes and creamy eggs, the easy breakfast quiche with potatoes is a great twist with a golden hash brown crust. For something a little different (and with a bit of heat), these baked eggs with tomato and chipotle is smoky, spicy, and seriously satisfying! And if you like your breakfast all in one skillet, don't miss the egg and bacon potato skillet - it's a classic that never disappoints.
Cottage Cheese Egg Bake
This delicious cottage cheese egg bake is delicious! You'll love this easy dish that can be made for almost any occasion.
Ingredients
- 6 eggs, beaten
- 4 cups shredded hash browns (or store-bought)
- 3 cups shredded cheese
- 1 ½ cups whole-milk cottage cheese (small curd is best)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 350°F.
- Mix all the ingredients together in a large bowl, then pour it into a greased 9×13" baking dish.
- Bake it uncovered for 30 – 40 minutes or until the eggs are set and it’s nice and bubbly around the edges. Let it rest for a few minutes before cutting so it can set.
Notes
See article for suggestions on more ingredients you may want to add!
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 460Total Fat: 31gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 151mgSodium: 949mgCarbohydrates: 30gFiber: 2gSugar: 3gProtein: 16g
This data was provided and calculated by Nutritionix.
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